4-5 cloves fresh garlic
2-3 strips anchovy
1/2 red bell pepper
1/3 to 1/2 medium cauliflower or broccoli (5 1/2" diameter) broken into 1 1/2 inch flowers
1/2 can bits and pieces mushrooms (or 5-6 fresh sliced mushrooms)
5 oz. Mueller's pasta ruffles, if available or twists

In food processor, process garlic cloves, anchovy (cut 1/2 inch long), and red pepper (cut 1 1/2 inch long), pulsing until chopped to a medium fine chop. Do not puree - leave coarsely chopped bits.

Put 1/16 cup to 1/8 cup of olive oil in skillet and sauté the chopped ingredients. Season to taste with salt and pepper.

Boil 3 quarts of water with 1 teaspoon salt in 4 quart pan. Add ruffles or other pasta and boil for about 13 minutes, or til al denté. After 8 minutes of boiling, add the broken cauliflower and 1/8 cup of water in with the hot sauteed mixture along with the mushrooms; cover and allow to steam until the 13 minutes are up with the pasta or until vegetables are tender.

Drain the pasta (do not rinse in cold water) and stir in the sautéed, steamed vegetables.

Add a small amount of olive oil, plus 1 tablespoon of fresh minced parsley or a sprinkling of dried parsley.

Serve with freshly grated Parmesan cheese.